Gluten Free Blueberry Waffles

 

Gluten Free Blueberry Waffles
 
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Gluten Free Blueberry Waffles
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 cups Red Bob's Mill All Purpose Flour - gluten free
  • 3 large eggs, separated
  • 1 cup frozen wild blueberries
  • ¼ cup melted butter
  • ½ teaspoon salt
  • 1⅔ cups milk
  • 2¼ teaspoons Clabber Girl Baking Soda - gluten free
Instructions
  1. Combine flour, baking soda, and salt in a large bowl. In another bowl, whisk together the butter, milk, and egg yolks. Stir in the dry ingredients until lumps are gone then add the blueberries.
  2. In another bowl, beat the egg whites until foamy then add to the batter.
  3. Use a waffles maker. Follow the directions on making waffles. Serve with maple syrup. Yum!

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Gluten Free Microgreen Omelette

 

Gluten Free Microgreen Omelette
 
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Gluten Free Microgreen Omelette
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 large eggs
  • organic microgreens
  • milk
  • swiss cheese, chopped
  • salt and pepper
  • Applegate bacon - gluten free
  • butter
  • McIlhenny Co.Tabasco Sauce - gluten free
  • olive oil
Instructions
  1. Heat a small non stick pan over low heat.
  2. Crack eggs in a medium bowl, add a splash of milk, some microgreens and season with salt and pepper. Add some olive oil on the pan and 1 tablespoon butter. Cook the eggs and top with cheese. Let the cheese melt and fold. Cook for another minute. Serve with more microgreens, crispy bacon and tabasco sauce. Yum!

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Gluten Free Pistachio Waffles

 

 

Gluten Free Pistachio Waffles
 
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Gluten Free Pistachio Waffles
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1¾ cups Bob's Red Mill All Purpose Flour - gluten free
  • 4 teaspoons Clabber Girl Baking Powder - gluten free
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 5 tablespoons Crisco All-Vegetable Shortening, melted - gluten free
  • 4 tablespoons melted butter
  • ⅓ cup pistachio, chopped
  • 1 orange, zest
  • pure maple syrup - only the "pure" are gluten free
Instructions
  1. Melt butter and shortening together in the microwave about 1 minute.
  2. In a large bowl, combine the flour, baking powder, orange zest, sugar, salt, eggs, pistachio, butter and shortening. Mix nicely.
  3. Preheat a waffle maker then scoop enough batter to cover the rim of the waffle maker. Cook according to waffle maker instructions. Serve with more pistachios, orange zest and maple syrup.

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Gluten Free Al Fresco French Toast

 

Gluten Free Al Fresco French Toast
 
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Gluten Free Al Fresco French Toast
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 loaf Bob's Red Mill Cinnamon Raisin Bread - gluten free
  • 2 ripe mangos, pitted and sliced
  • 5 eggs
  • 3 tablespoons melted butter
  • ¼ teaspoon McCormick Ground Cinnamon - gluten free
  • 2 teaspoons McCormick pure vanilla extract - gluten free
  • 1 cup milk
  • vegetable oil for grilling
  • pure maple syrup - gluten free
  • toasted pecans
Instructions
  1. Heat grill to medium heat. Brush mango with melted butter and grill for about 2 minutes per side then set aside. In a shallow bowl, whisk together cinnamon, eggs, brown sugar, vanilla and milk. Lightly oil grill and dip slices of bread to the egg mixture. Grill until lightly browned about 2 minutes per side.
  2. Serve with grilled mangos, pecans and drizzle maple syrup.

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Gluten Free Egg Muffins

 

 

Gluten Free Egg Muffins
 
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Gluten Free Egg Muffins
Author:
Recipe type: Breakfast
Serves: 3
Ingredients
  • 6 eggs
  • ½ cup cherry tomatoes, diced
  • ½ cup diced red onion
  • Lawry's Seasoned Salt - gluten free
  • olive oil
  • ⅓ cup chopped fresh cilantro
  • 3 green onions, chopped
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a muffin pan (I used the one with 6 muffin cups). Heat a small pan over medium heat and add a splash of olive oil. Saute red onions until translucent about 3 minutes then add the tomatoes, green onions and cilantro. Season with Lawry's. Cook for 2 minutes. Crack the eggs in a medium bowl and add the tomato mixture, season and stir. Scoop egg mixture to each muffin cups leaving about ⅓ of an inch so there is room for the eggs to expand. Bake for 15 minutes. Serve

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